“Our dinner group was getting together for paella and we were asked to bring an appetizer. I was looking for something Spanish and found this on Allrecipes where it was called "Dip for the Stars". It looks quite nice when unmolded and the combination of feta, sun dried tomatoes and pesto tasted great! We used it as a spread instead of a dip. I used salted butter because I had it and chopped almonds instead of pine nuts. The original says gin or vodka may be used instead of vermouth.”
READY IN:
1hr 20mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, combine butter, feta, cream cheese, garlic, shallot, vermouth and pepper.
  2. Process until smooth.
  3. Oil a medium bowl or mold, and line with plastic wrap for easy removal.
  4. Layer the dip as follows: 1/2 the tomatoes, nuts, pesto, cheese mixture; repeat.
  5. Pat down the mold (I banged it on the counter), cover and refrigerate for at least one hour.
  6. Unmold on serving plate and serve with crackers or bread.

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